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Close up of finished granola cookies on a white plate.

Granola Cookies


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  • Author: Lexi
  • Total Time: 27 minutes
  • Yield: 12-15 cookies 1x
  • Diet: Vegan

Description

Our granola cookies combine a traditional chocolate chip cookie with sweet, crunchy, and chewy granola for a fun twist on a classic. These are perfect as a sweet snack or as a tasty after dinner treat.


Ingredients

Units Scale
  • 1/2 cup (1 stick) vegan butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 tablespoons ground flax meal + 5 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour (or gluten free flour)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup Bob's Red Mill Cranberry Almond Granola

Instructions

  1. Preheat oven to 375˚F.
  2. Stir together flax meal and water and let sit to thicken for 15 minutes. 
  3. Melt vegan butter. (To prevent a mess in the microwave, we suggest doing so in a small saucepan over low heat on the stove.) Once melted, add to a stand mixer fitted with a paddle attachment, add both types of sugar and beat on medium speed for 2-3 minutes.
  4. In a separate bowl, whisk together flour, baking soda and salt. 
  5. Add flax "egg" and vanilla to butter mixture and mix until combined. 
  6. Add dry mixture to wet ingredients in a few batches until fully incorporated. Fold in the chocolate chips and granola. 
  7. Using a large cookie dough scoop (2-3tbsp), scoop out dough and arrange on a parchment-paper lined baking sheet a few inches apart. 
  8. Using the flat bottom of a measuring cup, gently press down on each cookie to flatten slightly. (Because of the granola, they won't flatten as much as a regular cookie when baking.)
  9. Bake for 10-12 minutes, then remove from oven and let cool for 5 minutes before transferring to a cooling rack. 

Notes

Cookie dough tip: Because of the dry granola, the dough will not be as wet as a regular cookie, so make sure to tightly pack the dough into the cookie dough scoop to make sure it stays intact on the baking sheet. Don't worry – the resulting cookie is not dry at all, it has a delicious, underbaked, gooey interior! 

Don't overbake your cookies: these cookies may not look completely done when they come out of the oven, but they will continue to cook slightly as they cool. If you leave them in too long, they will be dry and dense.

Storage: Store leftover cookies in a sealed container at room temperature for up to a week.

Freezer storage: You can also store these granola cookies in the freezer for up to 6 months. They honestly taste amazing straight from the freezer (kind of like cookie dough!) or you can reheat each cookie for about 30 seconds in the microwave.

Freeze cookie dough and bake later: Freeze the dough into pre-portioned balls on a sheet pan. Once frozen, transfer to a container or bag and freeze for up to 6 months. You can bake the frozen dough straight from the freezer – they may just need an extra minute or two in the oven.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 311
  • Sugar: 29.1 g
  • Sodium: 124.7 mg
  • Fat: 13.7 g
  • Carbohydrates: 46.2 g
  • Fiber: 2.8 g
  • Protein: 3.9 g